It's Salmon for Lunch

 Lemon Pepper Crusted Salmon

Hello Ladies!

     I am not sure if I am enjoying this "warm trend" we are in right now for my nose and scratchy throat is very annoying!
     It is about this time of year when we start figuring out that we need to shed a few pounds to fit in to our...........shorts! See you thought I was going to say bathing suit!
     When I went on my diet a year ago,  I put myself on a 1200 calorie diet  to loose 50 lbs.  All I ate was 4oz. of fish, chicken, or beef on a salad consisting of spinach and arugula and found many ways to make salmon. My food was pretty boring and my thought process was like a child "oh no, fish again!" So we had to be creative in my lunch and dinner meals let alone for Mr. Me! I mean imagine this, no bread, no pasta, no sweets, no fruit! Just yogurt and salads with my 4oz. of meat and/or fish and lots of  vegetables!  After the first two months of  dedicated ritual, I did see some progress! Eventually over a year, I did reach my goal. YaY!
     I am going to share with you one of my secret recipes...LoL well, lets just say, recipes! They were nothing special, just trying to find ways to tantalize my taste buds!
(special note:  when I cook I usually don't measure, I just ..well....dump, sprinkle, pinch..)




Lemon Pepper Crusted Salmon

•  4oz Salmon (or any size)                                                        
• Olive Oil
• Lemon Pepper Seasoning
• Salt and Pepper
• Italian Herb Seasoning
• Hearty Spicy Brown Mustard (I used Grey Poupon)
• Panko Bread Crumbs
• Fresh Grated Lemon

 Spread Mustard over Fish and remember to do both sides

Season with Lemon Pepper Seasoning

Sprinkle on Italian Herb Seasoning and the Salt  and Pepper

Put your Lemon Zest in with your Panko Bread Crumbs

Drizzle Olive Oil over the Bread Crumbs and crust your fish with the Panko

Place fish in a pan with a little olive oil to brown one side

Flip fish over and place in a 350 degree oven until fish is done. It won't take long maybe 5 mins.

Tomato and Black Bean Topenade

• Fresh Salsa
• 1 can of Black Beans
• Salt and Pepper
• 1 can of Chick Peas (I roasted mine in a 350 degree oven til crunchy) 
• 1 can of Sweet Yellow Corn (I didn't do that this time)

1. Season your Fresh Salsa with Salt and Pepper
2. Drain and rinse your Black Beans and Chick Peas
3. Add you Black Beans to your Salsa
4. Roast you Chick Peas if you prefer

To assemble your meal:  Place your choice of greens on the plate. Dress with your Olive Oil and Salt and Pepper. Cut your fish on a diagonal  and place on your greens. Top with your Black Bean Topenade and finish with a Balsamic Glaze (you can make your own or buy it) Viola!

     If you have a special recipe for Salmon, please share!  I am always up to new ideas
Just remember that the mustard can be a little strong in flavor, so spread on as much or little to your liking.

Linking to:  The Tablescaper for Seasonal Sundays


Until next time.......
Muah!    Andrea